Dinner Menu for the week of May 20th

Before I get into the menu for this week, I have a request for you…  Please make these fajitas, and then make them again.  They were on last week’s menu, and they turned out so amazing.

It is shaping up to be a busy week for me, so many of the items on this week’s menu will be easy ones.

Here we gooooooo……

Monday:  Fajita chicken burritos from the freezer and a fresh green salad.

Tuesday:  Chicken Parmigiana cutlets over whole wheat spaghetti.  YUM!

Wednesday: Creamy chicken and wild rice soup.  Leftovers will go into the freezer for another night.

Thursday:  Mexican-Style quinoa salad.  Leaving out the onions/shallots, and using diced roma tomatoes since that is what I will have on hand.

Friday:  Beef taquitos.  Did not have a chance to rock some fresh corn tortillas last week, so maybe this will be my chance?

Saturday:  Poached eggs with Asparagus.  I am planning to use bacon instead.

Sunday:  Blackened Salmon with mango avocado salsa and steamed broccoli

BTW, still warming up to my Vitamix.  Cannot get used to the smoothie consistency, so  Juicy will not be retired just yet.  :/  “Vita” (her new name) may be redeemed when the dry container is delivered this week.  Hoping to begin grinding my own wheat and corn.

Happy cooking friends!

Dinner menu for the week of May 13th

Another week of meal planning is here. Already.

On Friday, my little sis and her family came up to visit.  It was a great weekend of fun and relaxing with a teeny tiny break from real food, though I did still try to make good choices when available.

In other news, Juicy may be on her way out in favor of my new VITAMIX!!!  It is so very different, in both good and bad ways.  I really do prefer actual juice over smoothies, but there is so much less waste with my new tool.  It should reduce our fresh produce spending drastically.  It is not only me that misses the pure Juicy kind of juice.  Trevor has left several full glasses of green smoothie juice around the house.  Hope I can get the consistency and taste right in the coming week.

These are the items on our dinner menu:

Monday:  Left over chicken.

Tuesday:  Chicken pot pie.   Like most things, I modify this recipe.  I make my own whole wheat crust, I use whole wheat flour in the filling, and I will be using chicken that cooked most of the day in the crock pot.  Hands down, the very best whole chicken I have ever made!  I will use the carcass to make stock overnight.

Wednesday:  Salad with black beans, quinoa, apples and almonds.  I  will try to find a suitable dressing to make, or it may end up being oil and balsamic vinegar.

Thursday:  Potato soup made in the Vitamix on Sunday with BLTA sandwiches.

Friday:  Grilled steak and veggie fajitas.  I might try to make some corn tortillas from scratch.  Emphasis on might given how the flour ones turned out.  :/

Saturday:  We did not have dinner at home on Saturday last week, so I will be giving the quiches another go.

Sunday: Lemon garlic salmon steamed in foil on the BBQ with brown rice and zucchini.

Every week there seems to be something that makes it on menu that I cannot wait to cook up.  This week it is the fajitas.  Last week it was the shrimp and quinoa with avocado and orange salsa.  It was SO amazing.  Lived up to the dreams that I had been dreaming about the dish.   Both visually appealing, and terrific flavor!

ShrimpQuinoa

 

For those that are mothers, I hope you had a wonderful Mother’s Day, and that you were celebrated today!  Enjoy your week!

Cookapalooza

There is something about pressure that makes me react. I am best in the space between the very last minute, and a deadline. I was always the kid that did not do homework until the night before it was due. You would have thought that the many long nights would have taught me to plan better.

I knew about my impending four day conference for months. As the days drew near, I began to make lists of the many things that needed to be accomplished prior to getting on that plane. While I started on the laundry and packing, and other tasks, I left the cooking for the Sunday before I left. It was a LONG day, but it made me feel like there were solid options available for my boys to eat while I was gone.

Here is what was made and the links to the recipes used.

  • Refried beans that cooked overnight Sat night, and were ready first thing in the morning.  Used the beans in the burritos below, and put some in the freezer.
  • Chicken in the crock pot used for burritos
  • Another batch of granola (Some for home and some to bring with me on the trip)
  • Zucchini muffins For the freezer
  • Whole wheat waffles Divided into quarters and put in the freezer
  • Chicken Enchilada soup Put in quart ziplock freezer bags.  Uh…make this people.  Delish!  Just a few changes made to the recipe though, mainly because of what I had on hand.  I used three potatoes and one sweet potato.  I used cannellini beans for the white beans, and I used a homemade taco seasoning.  SO much cheaper than store bought, and I know what it contains.  Also, skip the transfer-to-a-blender step, and use an immersion blender.
  • Quinoa bites  These turned out SO fabulous, and all three boys really like them.  How cute are they?!?!

quinoabites

Sadly, there was one notable epic fail.  I was very excited to try out my new tortilla press and cast iron skillet for making whole wheat tortillas.  I did something so, so wrong.  It could have been that I added too much oil, or that I let them sit out too long before cooking, but they were hard, and stiff, and greasy.  Booo.  I am determined to make them again, so stay tuned for stories of success next time.

I was feeling quite accomplished, until the time came to clean.  Ugh.  No thanks….

mess

After all of the cooking (and cleaning) was done for the day, we had broiled scallops and Parmesan Zucchini for dinner in an effort to cook up the remaining fresh items from the farmers market trip the day before.  Both items were amazing and required almost no additional cleaning!

In the days before I left, I cooked up some chicken breast for the boys, assembled the burritos using the chicken above, and set aside several food items to take on my trip.

I have been here in Salt Lake City for two full days. Man…sure is HARD to eat clean while away from home.  I did bring a few things that work for breakfast, and there are some good fruit options for lunch.  Dinner has been a real challenge.

Heading home Sunday afternoon, where the week and menu planning begins again.  Cannot wait to hug those men of mine, and to fire up Juicy.

Dinner menu for week of April 29th

Oh planning.  I wish you did not require so much planning.  The menu hunting, the shopping lists, the shuffling of meal options to accommodate schedules.  As a working mama, I also have to plan to cook ahead for many of the weeknights, since prep the night of is a joke.  I have to avoid the open fridge stare at 5pm, or I will start buying convenience food again.

This week, I will be out of town Weds night through Sunday.  You mean I have to do MORE planning for meals that are easy while I am gone?  You betcha.  Due to this unique week, I am only planning dinner.  Breakfast and lunch can be a free-for-all.  Healthy free-for-all, but still…

On the docket for dinners:

Monday:  Chicken tacos using meat that cooked all day in the crock pot yesterday.  The remainder of the meat will be used to make freezer burritos.  (Getting around to making the burritos tomorrow)

Tuesday:  Chicken and cilantro lime quinoa.  Btw, just learned that it is pronounced KEEN-WA.  Yes, I have been calling it Quin-oh-wa.  So awesome.

Wednesday:  Chili and cornbread.  (Both currently in the freezer)  I modify this chili recipe quite a bit based on tips from my friend Val.  I leave out the sugar, bacon bits, hotsauce, corn chips and beef boulion.  I use one whole beer.  Honestly, this turns out AMAZING.  Time to make chili peeps!  Cornbread recipe is modified to use whole corn meal, whole wheat flour, no sugar, and a bit more honey.  Winner.

Thursday:  I will pre-make a salad for Dave with Spinach,  strawberries, almonds and a drizzle of olive oil.

Friday:  Spaghetti with grass fed beef delivered in the CSA box, and whole wheat noodles.  Also prepped and ready in the freezer.

Sat:  Brinner of waffles or pancakes or an omelette.  Dave’s choice here.  Dave’s parents are visiting, so it may end up being take out for the adults.  He can call an audible.

Sunday:  Most likely something like chicken enchilada soup from the freezer. (Made a HUGE batch yesterday.)  I get home right at dinner time, so that should rule.

Hope everyone has a great week!